Anna Sultana's White Fruitcake

Four years ago I posted the recipe for 

1930s Dollar Fruitcake (Winnipeg Free Press).

A couple of years ago I posted a recipe 

for Light Fruitcake.

I recently got a request for a white fruitcake recipe that has crushed pineapple.

It’s about time for another fruitcake recipe.

Yes, this recipe has crushed pineapple in it.

Marilyn F., I hope this is the recipe you are looking for.

Not sure if it's too late to make a fruitcake this year?
Check out this post: Anna Sultana’s Fruitcake Baking Hints
Along with the explanations on why fruitcake making is such a hassle here are links for three cakes that could pass for the holidays:

Ma’s Cinnamon Swirl Sour Cream Coffee Cake 
Ma’s Pineapple Cake with Coconut Pecan Topping 
Carmela Soprano's Mom's Pear and Grappa Pound Cake 

Hints:

There’s a light touch of almond flavouring in the cake.

If you'd like a stronger almond flavour, you could increase the amount of almond extract, or you could replace the lemon extract or vanilla with another teaspoon of almond extract.

You could replace the coconut with 8 ounces (250 g) sliced almonds.

Or you could use 4 ounces (125 g) of each.
You could also use just red or green candied cherries, especially if a large tub of either was on sale.

Leave the fruitcake wrapped in the wax paper for storing.  

Remove it just before slicing and serving so it will stay moister.

Why not make both a dark and a white fruitcake?  

Then you could present alternating slices of each on a a festive platter. 

Marilyn mentioned that “her mom loved it (white fruitcake) as it contrasted so well with her dark fruitcake.”

Your guests would love it, too.

After aging this cake can be stored for an indefinite period in the freezer. 

(Maybe next year you could make it in September to get a jump on the season).

                    White Fruitcake

Grease well an 8 inch square cake pan

Line with two layers of wax paper

         

Preheat oven to 300°F (150°C)         

Bake 2 3/4 to 3 hours

Drain over a large measuring cup (you want to save the juice)

1 can (19-ounce / 540 mL) crushed pineapple

If necessary, add enough water to make 1/2 cup (125 mL) of liquid.

Mix together in a large bowl

1 1/2 Cups (375 mL) golden raisins 

4 ounces (125 g) chopped mixed peel or citron

8 ounces (250 g) candied red cherries, quartered

8 ounces (250 g) candied green cherries, quartered

1 Cup (250 mL) coconut 

Sprinkle with 

1/2 Cup (125 mL) flour 

Toss until all the fruit is well dusted. 

Sift together in a medium bowl for the flour mixture

2 1/4 Cups (550 mL) flour

2 teaspoons (10 mL) baking powder

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) nutmeg

In large mixer bowl place

1 Cup (250 mL) butter, room temperature

Cream the butter.

While creaming the butter gradually add

1 1/2 Cups (375 mL) sugar

Mix until light and fluffy.

Add, one at a time, beating well after each addition

3 large eggs

Then add

1 teaspoon (5 mL) vanilla

1 teaspoon (5 mL) lemon extract

1 teaspoon (5 mL) almond extract

the reserved pineapple and 1/2 cup pineapple juice

Stir well.

Add 1/4 of the flour mixture and stir just until mixed.  

Make 3 more flour mixture additions, stirring just until mixed after each one.

Stir in dusted fruit.

Turn batter into prepared pan and spread evenly. 

Bake at 300°F (150°C) for 2 3/4 to 3 hours.

A skewer inserted in centre should come out clean. 

Cool cake in pan on a rack for 30 minutes. 

Turn out onto rack to cool completely. 

Wrap in aluminium foil and store in an airtight container in a cool place.